Eastcote
Pinner
Middlesex
20-2-51
Helene my dear—
There are many ways of doing it but
Mummy and I think this is the simplest
for you to try. Put a cup of flour, an
egg, a half cup of milk and a good shake
of salt into a large bowl and beat
altogether until it is the consistency of
thick cream. Put in the frig for several
hours. (It’s best if you make it in the
morning.) When you put your roast in the
oven, put in an extra pan to heat. Half
an hour before your roast is done, pour a
bit of the roast grease into the baking
pan, just enough to cover the bottom will
do. The pan must be very hot. Now pour
the pudding in and roast and pudding will
be ready at the same time.
I don’t know quite how to describe it
to someone who has never seen it, but a
good Yorkshire Pudding will puff up very
high and brown and crisp and when you
cut into it you will find that it is
hollow inside.
The RAF is still keeping Doug in
Norfolk and we are firmly hoarding your
Christmas tins until he comes home, but
my dear, what a celebration we shall have
with them when he does! I do think you
oughtn’t to spend your money like that!
Must fly and post this if you’re to
have it for Brian’s birthday dinner, do
let me know if it’s a success.
Love,
Cecily
注釋：
Yorkshire Pudding 約克郡布堆惹搿（食物名稱）
puff up 腫脹
oughtn't 不應(yīng)該鸵贬，ought not的縮寫
居然都開始教做布丁了俗他。??
